High pressure inactivation of Pseudomonas in black truffle – comparison with Pseudomonas fluorescens in tryptone soya broth-Reference-Cited by-同舟云学术

High pressure inactivation of Pseudomonas in black truffle – comparison with Pseudomonas fluorescens in tryptone soya broth

Published:2010-03-01 Issue:1 Volume:30 Page:104-107
ISSN:0895-7959
Container-title:High Pressure Research
language:en
Short-container-title:High Pressure Research

Author:

Ballestra Patricia¹,Verret Catherine¹,Cruz Christian¹,Largeteau Alain²,Demazeau Gerard²,El Moueffak Abdelhamid¹

Affiliation:

1. a Equipe de Recherche Agro-alimentaire Périgourdine (ERAP) , IUT Périgueux Université Bordeaux IV , site universitaire, 24 019, Périgueux cedex, France

2. b Groupe Hautes Pressions ICMCB-ENSCPB , Université Bordeaux I , 131 cours de la Libération, 33405, Talence, France

Publisher

Informa UK Limited

Subject

Condensed Matter Physics

Link

https://www.tandfonline.com/doi/pdf/10.1080/08957950903533380

Reference12 articles.

1. Truffle aroma characterization by headspace solid-phase microextraction

2. Effect of storage on biochemical and microbiological parameters of edible truffle species

3. P. Ballestra, C. Verret, C. Cruz, A. Largeteau, G. Demazeau, A. El Moueffak,Effects of pressure-shift freezing on microorganisms and enzymes in black Perigord truffle (Tuber melanosporum), High Pressure Science and Technology, AIRAPT 19th–41st EHPRG, Bordeaux, 2003

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1. Application of high pressure processing in freezing and thawing processes;Non-thermal Food Processing Operations;2023

2. Antimicrobial activity of gallic acid against food-related Pseudomonas strains and its use as biocontrol tool to improve the shelf life of fresh black truffles;International Journal of Food Microbiology;2018-02

3. High-Pressure Freezing;Emerging Technologies for Food Processing;2014